(Photography by Sarka Babicka)
Here’s one for the weekend I think you’ll really enjoy. Great served at a BBQ (weather forecast looks promising) for everyone to nibble on while, say, the za’atar and pomegranate lamb riblets cook. Serve with a fattoush salad (see The Jewelled Kitchen), maybe some grilled sweet potatoes and you’ve got a lovely hassle-free meal. Happy weekend. x
- 200g/7 oz beetroot
- 1¼ tsp cumin seeds
- 1 handful of coriander leaves
- 1 red hot chili pepper, seeds removed
- Zest and juice of 1 small lemon
- 6 garlic cloves, smashed
- 4 tbsp olive oil
- 200g/7 oz Smoked mackerel, skins removed, meat shredded
- Pre-heat the oven to 180C/350F/4G.
- Scrub the beetroot well under cold running water to remove as much dirt and roughage as possible as they’ll be cooked with the skins on. Use a mandolin, otherwise a sharp knife, to thinly slice the beets. Transfer the beetroot slices into a baking tray, toss them in 1 tbsp of the olive oil, and then arrange them in a single layer on a baking tray then sprinkle over 1 teaspoon of the cumin seeds. Bake the beetroot for 10-15 minutes until they are crisp. You may find some may start to burn sooner so keep an eye out on them and remove them as they become ready.
- Meanwhile, prepare the chermoula by adding the coriander leaves, remaining cumin, chili pepper, lemon zest, garlic and remaining olive oil to a food processor. Pulse for a minute or two or until you achieve a medium-fine paste. Transfer the paste to a mixing bowl, add the shredded mackerel, half the lemon juice and mix it all together till well combined. Taste and adjust seasoning accordingly, adding more lemon juice if you prefer it more zesty. Serve the pâté with beet crisps and lemon wedges.